Tuesday, January 26, 2016

Easy & Fresh Tomato Soup Recipe

Here at Blog to Taste, we love soup! Last week Warren posted a delicious and hearty recipe Chicken Bacon Cauliflower Soup. My soup has a little anecdote to go along with it. To start from the beginning, I order groceries from Safeway online and have them delivered. Generally, it works out great, and it is so convenient. On occasion, though, they bring either the wrong item or don't bring an item at all. This week, though, they went way overboard. I ordered 4 tomatoes... they delivered 4 pounds. Sure, I could have taken them to a store and returned the ones I didn't need, but I decided to make use of all these fresh tomatoes instead.

Easy & Fresh Tomato Soup is a tangy yet refreshing party in your mouth. The key is to this recipe is to have very ripe tomatoes. Not rotten, of course, but just a little bit soft to the touch. The redder the tomatoes are, the less sour they will be, and they will create a nice red color in the bowl. Since this recipe doesn't require peeling or deseeding the tomatoes, it is easier to make than other tomato soups.

1. Blend the chopped tomatoes (seeds and all) and garlic in a blender for about 1 minute.

2. Pour the tomato mixture, broth, thyme, basil, olive oil, black pepper, bay leaves, salt, and sugar in a medium pot and stir. If you have any extra tomatoes, add a few quarter pieces to make the soup chunkier.

3. Cook the soup over medium-high heat until lightly boiling then turn down to low and simmer for 1 hour.

4. In a separate pan, melt the butter until liquified and mix in the flour until it makes a roux.

5. Whisk the tomato soup mixture into the roux until smooth, simmer for 10 minutes.

6. Carefully taste the soup. If the tomato flavor is too strong, add about 1/2 cup more broth or milk for a creamier soup. Heat for an additional 10 minutes if you add more liquid.